Potato Egg Breakfast Curry

Yukon Gold Potatoes - 4 small, cut into long thin rectangular pieces
Eggs - 3, beaten well with a little salt and pepper
Whole garam masala - 1 inch Cinnamon stick, 4 Cloves, 1 whole Cardamom, 2 bay leaves
Oil - 2 tbsp
Sweet Yellow Onion - 1 small, chopped
Green Chili - 3, finely chopped
Garlic - 4 cloves, thinly sliced
Ginger - half inch grated
Tomato - 1, chopped
Turmeric - half tsp
Garam Masala Powder - 1 pinch
Cilantro - a few sprigs, chopped for garnishing

Heat oil in a cast-iron pan. Add the whole garam masala, ginger, garlic and onion. Saute for half a minute.

Then add the potato, green chili and turmeric. Mix well. Cook till the potatoes are half done, stir it once in a while so that the potato doesn't stick to the pan. Add chopped tomato, mix well and continue to cook.

Once the potato is done, increase the heat, add another tbsp of oil and mix in the beaten egg. Toss everything well and saute till the eggs are well scrambled and fully cooked.

Sprinkle some garam masala powder and cilantro and serve hot with puris.

Tri Colored Quinoa with Chickpeas and Peanuts

Quinoa - 1/2 cup
Water - 1 cup

Olive Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Green chilies - 1. finely chopped
Ginger - 1/2 inch, grated
Urad dal / Split Black Gram - 1 tbsp
Curry leaves - a few, (optional)

Boiled chickpeas or Boiled Brown Lentils - 1/4 cup
Roasted Unsalted Peanuts - a handful
Salt

Quinoa Dosa / Quinoa and Lentil Savory Crepes

Quinoa - 2 cups
Urad Dal / Skinned Black Lentils - 1 cup
Chana Dal / Split Chickpeas - 2 tbsp
Rice - 2 tbsp

Soak together in plenty of water overnight.

Drain water, add a couple of cups of fresh water and blend together in a high speed blender till smooth.

Cover the batter and leave it in a warm place to ferment for a few hours.

Add salt and a little water , if required, to make the batter like pancake batter consistency. Make crepes on a cast iron skillet. Serve with potato curry or any curry of your choice.

Adapted from http://onehotstove.blogspot.com/2017/05/quinoa-dosa-with-quirky-fillings.html

Kanda Batata Poha

Poha - 2 small cups
Sweet Onion - 1 medium size, finely chopped
Boiled Potato - 1, cut into small cubes
Olive Oil - 2 tbsp.
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Tender Curry Leaves - a couple of small sprigs
Green Chilies - 3, finely chopped
Roasted Peanuts - a handful
Turmeric
Salt
Raw Sugar - 1 tbsp
Lemon - 1
Cilantro - handful, chopped


Place the poha/flattened rice in a large sieve and under running water for a few minutes till it softens a little (or soak it in water for a few minutes).  Drain and keep aside. Mix with salt, sugar, lemon juice and turmeric.

Add a tbsp. of oil, mustard and cumin seeds. Then add the curry leaves, chopped green chilies and onion. Cook till the onion begins to caramelize. Add the boiled cubed potato and roasted peanuts and cook for a couple of minutes more.


Now add the poha and and mix everything well. Lower the flame to medium and keep covered for a couple of minutes.


Sprinkle chopped cilantro and serve hot.

Quinoa with Mushroom, Walnut and Fried Egg

Another quick and healthy quinoa recipe. This dish has tons of protein from the quinoa, mushroom and egg. Walnuts add a nice crunch and a healthy dose of omega 3 fatty acids.  Tastes great with a side of greens.



Quinoa - 1/2 cup
Water - 1 cup
Olive Oil - 1 tbsp
Eggs - 2
Salt
Pepper
Cayenne Pepper - a pinch
Garlic - 4 cloves
Sliced Shitake Mushrooms - 1 cup
Soya Sauce - 1/2 tsp
Red pepper Flakes - 1/4 tsp
Lightly roasted Walnuts - a handful
Any fresh herbs like chives or parsley or mint



Put the quinoa in a strainer and wash it well under cold running water.

Put it in a sauce pan with 1 cup water and a pinch of salt and bring it to boil. Reduce the heat and simmer till all the liquid gets absorbed. Fluff with fork and keep aside.



Heat a tsp of olive oil in a castiron pan. Break the egg shell and slide the egg gently on the pan without breaking the yolk. Sprinkle salt, pepper and cayenne pepper. Flip and cook for a few seconds on the other side. Remove from pan and keep aside and cook the other egg similarly.



In the same pan, add the remaining olive oil. Saute garlic and red pepper flakes. Add the sliced mushroom and cook for a couple of minutes. Add soy sauce and mix well.



Now add the cooked quinoa and the walnuts. Toss everything well and saute for a minute.

Remove from heat, garnish with any fresh herb, slide the fried egg on top of quinoa and serve.

Tomato Quinoa

Quinoa - 3/4 cup
Olive Oil - 1/2 tbsp
Mustard Seeds - 1/4 tsp
Green Chilies - 2, chopped
Onion - 1/2, chopped
Tomato - 2, peeled and chopped
Salt
Roasted Peanuts - a handful

Place the quinoa in a strainer and wash well for at least a couple of minutes. Add 2 cups of water and cook on medium heat till the water dries up and the quinoa is fluffy. The quinoa looks transparent when it is cooked. Keep aside.

Heat oil in a pan. Add mustard seeds and once they start crackling, add chopped green chilies, chopped onion and curry leaves. Saute till the onion gets soft.

Add chopped tomato and salt and cook on low fire till the tomato gets mushy and turns into a sauce.

Then add quinoa and roasted peanuts, mix everything well and serve.

Green Peas Paratha / Green Peas Flatbread

Frozen green peas - 1 lb
Green Chili - 2
Ginger - 1 inch, grated
Oil - 2 tsp
Hing / Asafoetida - a few pinches


Roasted ground cumin seeds - 2 tsp
Fennel Powder - 1 tsp
Salt





For the Paratha:
Whole wheat flour - 2 cups or an equal mix of APF and WWF
Oil - 3 tsp
Salt
Water

Oil / Ghee for cooking the parathas







Blend the peas with green chili and ginger in a blender. Remove and keep aside.




In a pan heat oil. Add hing and the green peas paste. Then add cumin powder, fennel powder, salt and cook stirring constantly till the water dries up and the mixture changes color and becomes a little dryish. Check for seasoning and adjust it. Cool the mixture.







Mix the oil and salt with the flour well and knead into a soft dough using sufficient water.



Make balls of the dough, fill them with the peas mixture and roll them like paratha. Cook in a hot skillet with a little oil.


Serve with plain yogurt and hot pickle.

Quinoa with French Lentils

Quinoa - 1/2 cup
French Lentils - 1/2 cup (cooked with 1 cup of water, drained of all liquid and kept aside)
Olive Oil - 1 tbsp.
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Onion - 1/4 cup, finely chopped
Ginger - 1 inch, grated
Green Chili - 2, finely chopped
Roasted Peanuts - a handful
Roasted Cashew nuts - a handful
Lemon Juice - 1 tsp


Place the quinoa in a strainer and wash well for at least a couple of minutes. Add 1 cup of water and cook on medium heat till the water dries up and the quinoa is fluffy. The quinoa looks transparent when it is cooked. Keep aside.



Heat oil in a pan. Add mustard seeds. Then add cumin seeds, chopped onion, grated ginger, chopped green chilies. Saute till the onion turns light brown.




Add the roasted nuts, quinoa and french lentils. Adjust salt and mix everything well and cook for a few minutes more.



Add a dash of lemon juice and serve with fried / poached eggs.

Mushroom, Arugula & Gruyere Omelette

Organic Eggs - 4
Water - 2 tsp
Olive Oil / Butter - 1 tbsp.
Salt
Pepper
Green Chili - 2 (optional), finely minced
Baby Arugula - a handful
Gruyere Cheese - a few pieces
Cooked Mushrooms - 1/4 cup (optional)

Break the eggs in a bowl. Add 2 tsp water, salt and pepper and beat until just fluffy. Do not overbeat. If using green chili, add it to the mix.

Heat a cast iron skillet. Add the olive oil and pour the beaten eggs and cook on low flame.

Once the eggs are no longer runny, spread mushrooms, baby arugula and gruyere cheese on top and fold into half. Remove from heat and serve immediately.

Lemon Quinoa

Quinoa - 1 cup, cooked
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Whole dries red chilies - 2
Green Chilies - 2
Ginger - 1 inch, grated
Curry Leaves - 6
Urad Dal / Black Gram - 3 tbsp.
Roasted Chana Dal / Dalia - a handful
Roasted Peanuts - a handful
Roasted Cashewnuts - a handful
Juice of one lemon
Salt
Turmeric - a pinch
Ghee / Clarified Butter - 1 tbsp

Heat ghee in a pan. Temper with mustard seeds, hing and red chilies.

Then add the ginger and urad dal and stir till the dal becomes light brown.

Add the turmeric, roasted chana dal, green chilies and curry leaves. Then add all the nuts. Stir for a minute.

Add the lemon juice and the cooked quinoa. Mix everything well, toss for a minute more and serve hot.

Phodni Bhaat

Leftover rice - 2 cups
Olive Oil - 1 tbsp.
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Curry leaf - a few
Onion - 1/4 cup, chopped
Green Chili - 2, finely chopped
Turmeric - 1/4 tsp
Tomato - 1, grated
Roasted Peanuts - a handful
Salt
Cilantro - a handful (optional)

Fluff the leftover rice and keep aside.

Heat a heavy bottomed pan. Add oil, mustard seeds, cumin seeds, hing and curry leaf.

Now add the chopped onion and green chili and cook till it becomes soft.

Add the grated tomato and turmeric and cook for a few minutes more.

Now add the rice, salt and peanuts and mix everything well. Cover and cook for a few minutes more.

Sprinkle chopped cilantro and serve hot.

Veggie Quinoa with Poached Egg

Quinoa - 1/2 cup
Water - 1 cup
Olive Oil - 1 tbsp.
Garlic - 2 cloves, grated
Ginger - 1 inch - grated
Gren Chili - 2, thinly chopped
Mixed Vegetables - Broccoli, Carrots, Green Beans - chopped into small pieces
Green Peas - a handful
Turmeric - a pinch
Rock Salt
Roasted Peanuts - a handful (optional)
Organic Eggs - 2
Vinegar - 1/2 tsp
Salt and Pepper for the eggs

Place the quinoa in a large sieve and wash it well under running water. Take a saucepan, add a cup of water to the washed quinoa and bring it to a boil. Reduce the heat and cook till the water is evaporated. Fluff with a fork and keep aside.

Add water to half fill the saucepan and bring to a boil. Reduce heat and add the vinegar. Break an egg in a small container and carefully slide it into the saucepan. Repeat with the other egg. Cook for 4 minutes (for a soft yolk) and remove with a slotted spoon to drain any water. Sprinkle salt and pepper and keep aside.

Heat a large pan and add olive oil, grated ginger, garlic and the green chilies. Saute for a minute.

Then add all the vegetables except frozen peas and mix well. Sprinkle some rock salt and turmeric and cook on medium high heat. When the vegetables are half cooked, add the frozen peas and peanuts. Continue to cook till the vegetables are done but still slightly crunchy.

Mix the quinoa with the vegetables. Serve with a poached egg on top.

Simple Potato Curry with Nigella Seeds / Kalo Jeera diye Alur Tarkari

Yukon Gold Potatoes - 3 big, cut into small cubes
Oil - 1 tbsp. (mustard oil, if available)
Nigella Seeds / Kalo Jeera - 1/2 tsp
Green Chili - 4, chopped
Tomato - 1 small, chopped (optional)
Curry Powder - 1/2 tsp (optional)
Turmeric - 1/4 tsp
Salt
Water - 3 to 4 cups
Cilantro - a handful



Heat a deep pan. Add oil and the nigella seeds and green chilies.

Then add the cubed potatoes and turmeric. Mix well and cook on medium high for a couple of minutes.

Add chopped tomato (if using), curry powder, water and salt, cover and cook for around 15 to 20 minutes, till the potato cubes are soft and almost breaking apart and the gravy becomes slightly thick and soupy.

Add chopped cilantro and mix well. Serve hot with luchis/puris/deep fried indian bread.

Masala Puri with Potato Curry / Deep fried bread with potato curry

For the masala puri:

Whole Wheat Flour - 1 cup
All Purpose Flour - 1 cup
Salt
Turmeric - 1/4 tsp
Coarsely Ground Black Pepper - 1/2 tsp
Red Chili Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Oil - 1 tsp
Ajwain - 1/4 tsp
Water
Oil for Deep Frying

For the potato curry:

Yukon Gold Potatoes - 2 big, cut into cubes
Chana Dal / Split Chick Peas - 1/3 cup, soaked in water for at least an hour
Frozen Green peas - a handful
Mustard Oil - 1 tbsp.
Dried Whole Red Chili - 2
Paanch Phoron / Mix of whole five spices(cumin, mustard, fenugreek, fennel, nigella( - 1 tsp
Hing / Asafoetida - 1/2 tsp
Tomato - 1, chopped
Salt
Turmeric Powder - 1/4 tsp
Red Chili Powder - 1 tsp
Cumin Powder - 2 tsp
Fennel Powder - 1 tsp
Raw Sugar / Jaggery - 1 tsp

Heat oil in a pressure cooker pan. Add the dried red chili and the whole spices. Then add the hing and sauté for a few seconds till strong aroma of spices come out.

Add the cubed potato and turmeric. Mix well. Then add the soaked chana dal, green peas, salt, red chili powder, cumin & fennel powder, sugar and about 4 cups of water.

Close the lid, bring to full pressure, then reduce and cook for 5 minutes or upto 3 whistles.

Mix the flour together and add the remaining spices and a tsp of oil. Add water little by little to make a soft dough. Cover with a damp cloth and keep aside for a few minutes. Knead again and make small balls. Flatten & roll them into puris and deep fry both sides in hot oil.

Serve the hot puris with the potato curry.

Adapted from http://riappyayan.blogspot.com/2014/10/masala-puri-runny-potato-curry-kolkata.html

Cashew Pancake, gluten free

Raw Cashew nuts - 1/2 cup
Water - 1/2 cup
Egg - 1
Pure Vanilla Extract - 1 tsp
Coconut Sugar / Raw Sugar - 1 tsp
Baking Powder - 1/4 tsp
Ripe Banana - 1 (optional)

Butter for cooking the pancakes
Pure Maple Syrup

Soak the cashew nuts in 1/2 cup water overnight.

Pour the soaked nuts along with the water in Vitamix, add egg, baking powder, vanilla,  sugar and banana (if using) and blend till smooth.

Heat a cast iron skillet. Add a little butter and pour a tbsp. of batter on the skillet. Spread gently with the back of the spoon. Add a few blobs of butter on top.

Flip pancake when bubbles form. Cook on the other side for a minute.

Drizzle pure maple syrup on top and serve immediately.

Adapted from http://www.elanaspantry.com/

 

 

 
 
 

 

 

Bread Upma

Bread Slices – 4 (Use 100% whole grain bread)
Olive Oil – 2 tbsp
Cumin Seeds – 1 tsp
Green Chili – 3, finely chopped
Red Onion – 1/2 cup, finely chopped
Ginger – 1 inch, grated
Red Potato – 1 small, cut into thin small cubes
Carrot – 1, thinly sliced into roundels
Capsicum – 1 small, cut into small pieces
Green Beans – a handful, thinly chopped (optional)
Frozen Green Peas – a handful (optional)
Tomato – 1 small, chopped
Salt
Tomato Ketchup – 1 tbsp

Cilantro - a handful, chopped

Cut the bread slices into small cubes. Heat a cast iron pan. Once it is hot, add 1 tbsp olive oil and immediately add the bread cubes. Gently toss the bread cubes in the oil for around 5 minutes till they start to get slightly crisp and brown. Remove and keep aside.

Add remaining tbsp of oil in the same skillet. Immediately add the cumin seeds and green chili. Once the cumin seeds begin to sizzle, add the chopped onion.

Cook on medium high till the onion begins to caramelize. Add grated ginger, chopped potato and some salt. Cook for a couple of minutes and then add the remaining veggies. Cook on medium low heat till the vegetables are cooked but still crisp. Add the chopped tomato and cook for a minute more.

Increase the heat and add the bread pieces. Add 2 tbsp of tomato ketchup and mix well. Cook for a couple of minutes more. Remove from heat, cover the pan and let it cool down slightly. Sprinkle chopped cilantro on top and serve.

 

 

Sending this post to the following event http://www.sizzlingtastebuds.com/2012/08/desi-videsi-food-fest-new-event.html

Spinach Frittata

Large Eggs – 4
Whole Milk – 1 tbsp
Grated Cheese – ¼ cup (I used raw milk pepper jack cheese)
Salt
Pepper

Olive Oil – 1 tbsp
Baby Spinach – 2 cups
Onion – ½ cup, finely chopped
Garlic – 2 cloves, minced (optional)
Green Chili – 2, finely chopped
Mushrooms – ½ cup, chopped
Capsicum – 1, chopped
Tomato – 1, chopped

Beat the eggs with a little salt and pepper. Add eggs and half the grated cheese and beat again. Keep the mixture aside.

Heat a cast iron pan. Add a tsp of olive oil and the baby spinach. Cook on high heat till the spinach has wilted and the liquid had dried up. Remove from heat and keep aside.

Add the remaining oil to the skillet. Add chopped onion, green chilies and minced garlic, if using. Then add the capsicum and mushroom. Cook on high heat till the vegetables are just cooked. Add chopped tomato and wilted spinach and mix well. Then add the egg mixture on top. Cook on low heat till the eggs are slightly set. Sprinkle the remaining cheese on top

Transfer the skillet to the oven and broil for 3 to 4 minutes till the top begins to get brown. Remove, cut into triangles and serve immediately.

Savory Finger Millet Crepe / Instant Ragi Dosa

Finger Millet / Ragi Flour - 1 cup
Brown Rice Flour - 1/2 cup
Greek Yogurt - 3 tbsp
Onion - 1/2 cup, finely chopped
Green Chili - 3, finely chopped
Cilantro - a handful, chopped
Cumin Seeds - 1/2 tsp (optional)
Salt
Water
Oil

Mix the greek yogurt with a cup of water and whisk well so that it becomes smooth buttermilk without any lumps.

Mix finger millet flour, brown rice flour, buttermilk, onion, green chili, cilantro, salt together and add required water to make a batter thinner than pancake.

Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the dosa.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp.

Serve with Spicy Sesame Powder. I even like having mine sometimes with raw honey.